摘要
为探究小麦研磨系统中各粉路胚乳细胞破碎规律,以研磨系统中4个不同皮磨粉、4个不同渣磨粉、3个不同尾磨粉和16个不同心磨粉样品为研究对象,通过测定小麦粉粒径、基本组分、损伤淀粉含量和白度等理化指标和微观结构探究不同系统小麦粉的胚乳细胞破碎情况。结果表明:皮磨粉粒径分布较为均匀,皮磨粉、后路心磨粉的蛋白质、阿拉伯木聚糖和灰分含量普遍高于前路心磨粉,皮磨粉、后路心磨粉的淀粉含量普遍低于前路心磨粉。损伤淀粉含量随粉路后移逐渐增加。皮磨粉与心磨后路粉的白度显著低于其他系统粉,白度随着粉路后移逐渐降低。皮磨粉中仍有较为整齐的块状胚乳,随粉路后移,破碎程度逐渐增加;前路心磨系统主要进行纯净胚乳细胞颗粒的破碎,形成了均匀的小胚乳颗粒,后路心磨系统中还混入了许多其他系统中的皮层进行研磨,存在挤压作用形成的片状胚乳结构。
The purpose of this study was to explore the laws of endosperm cell fragmentation in different streams of wheat mill-ing systems.4 break streams,4 scratch streams,3 tail streams,and 16 reduction streams from different milling systems were taken as the research objects.The physicochemical properties and microstructures of wheat flour such as particle size,basic components,damaged starch content and whiteness were measured to investigate the endosperm cell fragmentation of wheat flour in different sys-tems.The results showed that the particle size distribution of the break streams was more uniform,the protein,arabinoxylan,and ash contents of the break streams and back-pathway reduction streams were generally higher than those of the front-pathway reduction streams;however,the starch contents of both break streams and back-pathway reduction streams were generally lower than those of the front-pathway reduction streams.Damaged starch content increased gradually with the backward movement of the stream’s path.The whiteness of both break streams and back-pathway reduction streams was significantly lower than that of other system streams;moreover,whiteness gradually decreased with backward movement of the stream’s path.The break streams still had rela-tively neat lumpy endosperm,and the degree of fragmentation gradually increased with the backward movement of the stream path.The front-pathway reduction system mainly carried out the fragmentation of pure endosperm cell particles and formed uniformly small endosperm particles.The back-pathway reduction streams also mixed in the wheat bran layers of many other systems for mill-ing,resulting in a lamellar endosperm structure formed by squeezing action.
作者
余霜
陈军
戴涛涛
韩嘉龙
张文慧
邓利珍
王乙惠
李俶
刘成梅
YU Shuang;CHEN Jun;DAI Taotao;HAN Jialong;ZHANG Wenhui;DENG Lizhen;WANG Yihui;LI Ti;LIU Chengmei(State Key Laboratory of Food Science and Resources,Nanchang University,Nanchang 330047;International Institute of Food Innovation Co.,Ltd.,Nanchang University,Nanchang 330200)
出处
《南昌大学学报(理科版)》
2025年第5期470-479,493,共11页
Journal of Nanchang University(Natural Science)
基金
国家自然科学基金资助项目(U22A20537)。
关键词
小麦粉
研磨系统
胚乳细胞
破碎规律
wheat flour
milling systems
endosperm cell
fragmentation law
